• 1 tsp. unsalted butter
• 1 tsp. olive oil
• 1-1/2 lbs. carrots, peeled and cut into 1/4 inch thick slices
• 2 Tbs. water
• 1/2 tsp. ground cumin
• 1/2 tsp. salt (optional), or to taste
• 1 Tbs. cilantro or parsley, chopped

Melt butter in oil in a heavy nonstick skillet over medium high heat. Sauté carrots 3-4 minutes, stirring frequently until almost tender. Add water and season with cumin, salt and pepper to taste. Mix thoroughly. Reduce heat to low. Cover skillet and cook another 1-2 minutes until carrots are tender. Sprinkle with cilantro just before serving.

Per serving: calories 96, fat 2.4g, 22% calories from fat, cholesterol 3mg, protein 1.9g, carbohydrates 18.0g, fiber 5.6g, sugar 7.0g, sodium 113mg, diet points 1.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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